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Four stages of making the choux pastry, mixing, stirring, forming and piping onto a tray. Tried & Tested

Choux pastry buns

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Choux pastry is actually really simple to make and the great thing about these buns is you can add whatever you like to the middle or the top of them; cream, chocolate, fruit or savoury fillings, why not come up with your own ideas!

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

  • 60g 2⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's)
  • 150ml 5⅛ fl oz Water
  • 50g 1⅞ oz Butter diced
  • 2 2 Egg(s) (free range) large, well beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 200°C (fan 180°C, gas mark 6). Line a baking tray with non-stick baking paper and dampen the paper with cold water. This creates steam which helps the buns to rise more.

  2. Classic mode Step 2

    Sift the flour onto a square of baking paper and add the sugar.

    Ingredients for this step

    • 60g 2⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's)
  3. Classic mode Step 3

    Put the water in a pan with the butter over a medium heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to a boil, turn off the heat immediately, as too much boiling will evaporate some of the water.

    Ingredients for this step

    • 150ml 5⅛ fl oz Water
    • 50g 1⅞ oz Butter diced
  4. Classic mode Step 4

    Tip in the flour and sugar together into the pan, while beating the mixture vigorously with a wooden spoon. Beat until the mixture forms a smooth ball of paste that leaves the sides of the pan clean. Remove from the heat.

     

  5. Classic mode Step 5

    Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste is formed. Spoon the mixture into a piping bag.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large, well beaten
  6. Classic mode Step 6

    Pipe the choux pastry onto the baking tray making nine choux buns and bake for twenty to twenty five minutes until brown and puffy. Pierce the side of each bun and return to the oven for a further 2-3 minutes to crisp up, then cool on a wire rack.

  7. Classic mode Step 7

    The buns can be split horizontally and filled with whipped cream, mousse, seasonal fruits, etc. and lightly dusted with icing sugar. It’s best not to fill them until about an hour before serving